Add the flour, starch, baking powder and Xantham in a bowl and mix.
Blend the egg whites until they are stiff, add one bu one the egg yolks, vanilla paste and slowly also the sugar. Continue to blend the mixture.
Incorporate the dry ingredients with a spatula.
Place some baking paper on a baking sheet and pour the sponge mixture on the paper. Level a little bit to a thin, square layer.
Place int he oven on the middle rack for around 10 minutes or until golden.
Take the sponge out of the oven and turn it upside down on another baking paper in order to get off the attached baking paper.
Turn the sponge back on the right side and - as it will be already cooling - pour the jam on the top and spread all over the sponge. Now roll the sponge to a roll, helping with the baking paper. Close the paper and let the roll cool out well.
Meanwhile prepare the buttercream. In a bowl put the icing sugar, the cacao powder, the vanilla paste and the ghee. With a hand-mixer mix all well until you get a smooth, even cream.
Cut the roll into two or three pieces and form a log. Now cover the Yul Log with the buttercream. Not to evenly as you want to have a more rustic look, like real bark. Decorate with some fruits and/or Christmas ornaments.
Enjoy the big eyes when you serve the decorative cake!
For more decoration you can also sprinkle some icing sugar for some snow on the top.
Store in the fridge up to two or three days. Cover the cake with something, so the cake can't dry out in the fridge.